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Title:
FROZEN BREAD DOUGH FOR LAYERED PUFFED FOOD
Document Type and Number:
WIPO Patent Application WO/2020/241649
Kind Code:
A1
Abstract:
This frozen bread dough for a layered puffed food is obtained by laminating alternately and freezing: an oil and fat composition layer; and kneaded flour dough (détrempe) layer containing flour, yeast, and water. Said frozen bread dough has a specific volume of 0.8-1.5 cm3/g. The kneaded flour dough (détrempe) layer contains 80-750 units (U) of specific heat-resistant α-amylase per 100g of the flour. The kneaded flour dough (détrempe) layer contains 0-90 units (U) of transglutaminase per 100g of the flour.

More Like This:
WO/2023/095231HEAT-TREATED WHEAT FLOUR MANUFACTURING METHOD
Inventors:
TERASAWA TOMONORI
TAKI SHINOKAZU
Application Number:
PCT/JP2020/020787
Publication Date:
December 03, 2020
Filing Date:
May 26, 2020
Export Citation:
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Assignee:
KANEKA CORP (JP)
International Classes:
A21D6/00; A21D2/14; A21D2/18; A21D2/26; A21D13/16
Domestic Patent References:
WO2014157577A12014-10-02
WO2019188903A12019-10-03
Foreign References:
JP2014000059A2014-01-09
JPH0965821A1997-03-11
JPH0889158A1996-04-09
JPH1156218A1999-03-02
JPH11123046A1999-05-11
JP2017127270A2017-07-27
Attorney, Agent or Firm:
PATENT CORPORATE BODY ARCO PATENT OFFICE (JP)
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